One pan shrimp fettuccine alfredo

3  tablespoons		butter, devided
16  ounces		large shrimp
2		cloves garlics
2  cups		chicken broth
1  cup		milk
1  cup		parmesan, grated
1/2  cup		heavy cream
1/4  teaspoon		pepper
1  pinch		nutmeg
1  tablespoon		parsley, for garnish
8  ounces		Fettuccine noodles

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In skillet, over medium heat, add 2 tbsp of butter. Add shrimp and cook for 1-2 minutes, each side, until opaque. Transfer to bowl, cover, and set aside.
Add remaining butter and garlic to pan. Cook about 30 seconds. Add broth, milk and fettuccine noodles. Stir to separate noodles. When boiling, cover, and reduce heat to low. Simmer about 11 minutes, or until al dente. Stir once during cooking. Remove lid- most liquid should be absorbed. Add cream, parmesan, pepper and nutmeg. Stir until cheese is melted. Add shrimp, stirring gently. Remove from heat and let sit for 5 minutes to allow sauce to thicken. Serve, garnishing with chopped parsley.